Honey Soy Chicken Skillet
Tender chicken and crisp vegetables glazed in a sweet-savoury honey soy sauce that reduces to a lacquer.
Four pantry ingredients make the glaze, and the pan does the rest. The sauce reduces around the chicken until it turns sticky and dark, catching on the broccoli and peppers. Serve it over rice and there is nothing left in the pan worth washing off.
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How to make Honey Soy Chicken Skillet
Ingredients
Quantities scale automatically. Cooking times stay the same.
Chicken and vegetables
Honey soy glaze
To serve
Equipment
- Large skillet or wok
- Small bowl
Method
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1
Mix the glaze
Stir the soy sauce, honey, rice vinegar and sesame oil together in a small bowl. Keep the cornflour slurry separate for now.
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2
Brown the chicken
Heat the oil in a large skillet over medium-high. Add the chicken in a single layer and cook 5-6 minutes, turning once, until deeply golden. Move it to a plate.
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3
Cook the vegetables
Add the broccoli and pepper to the pan with a splash of water. Cover and steam 3 minutes, then uncover and toss until the broccoli is bright green and just tender.
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4
Bloom the aromatics
Push the vegetables aside, add the garlic and ginger to the bare pan and cook 30 seconds until fragrant.
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5
Glaze
Return the chicken, pour in the sauce and bring to a simmer. Stir in the cornflour slurry and cook 1-2 minutes until the glaze thickens and coats everything in a shiny layer.
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6
Serve
Spoon over steamed rice and finish with sesame seeds and spring onion.
Cook’s tips
- Add the cornflour slurry only once the sauce is simmering, or it will not thicken properly.
- Thighs stay juicy under a hot glaze in a way breast meat does not; if you use breast, cut the browning time to 4 minutes.
- Use low-sodium soy sauce. Full-strength soy plus reduction can push this past salty.
Variations
- Add a tablespoon of gochujang or sriracha to the glaze for a sweet-hot version.
- Swap in green beans, snap peas or bok choy depending on what is in the drawer.
- Make it with firm tofu or salmon fillets, glazing them in the last two minutes.
Storage and make-ahead
Keeps 3 days refrigerated and reheats well, as the glaze loosens with a splash of water. It also freezes for up to 2 months without the rice.
Nutrition per serving
| Calories | 468 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 34 g |
| Fat | 18 g |
| Fibre | 4 g |
| Sugar | 22 g |
| Sodium | 1020 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
